https://jopr.mpob.gov.my Sun, 14 Nov 2021 18:29:51 +0000 en-US hourly 1 https://wordpress.org/?v=7.0 https://jopr.mpob.gov.my/enzymatic-interesterification-of-palm-fractions-for-the-production-of-cocoa-butter-alternatives-review-article/ Sat, 13 Nov 2021 05:42:22 +0000 https://jopr.mpob.gov.my/V2/?p=8767 Cocoa butter is the most preferable confectionery fat. In spite of this, cocoa butter alternatives (CBA) are also highly sought-after confectionery fats due to low supply and higher cost of cocoa butter. In the pursuit to produce palm-based CBA, various technological modification techniques have been employed. These include fractionation, blending, hydrogenation, interesterification (chemical and interesterification) or combination of these processes. Enzymatic interesterification (EIE) of lipids has received a lot of attention for the production of palm-based CBA especially cocoa butter equivalent. This review article, therefore, intends to offer an overview of EIE studies for the production of palm-based CBA. In this review, technological modification techniques are discussed in brief while publication related to EIE are discussed in depth based on its reactions categories (i.e. acidolysis, ester-ester exchange and alcoholysis). Reaction condition (i.e. subtrate, enzyme and optimum condition) and outcome of the EIE process are outlaid in this article.

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